Duration
32h Th, 32h Pr, 6h AUTR
Number of credits
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 7 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Part 1 : Holostic view of food sicence and technology with dairy chain as conducting wire
Importance of dairy field
Milk biochemistry
Milk physicochemistry
Milk microbiology
Main dairy products and their processing technologies.
Part 2 : Group project
Case study
Design and characterization of a food product, selection criteria of ingredients
Formulation, conservation and packaging process.
Learning outcomes of the learning unit
To illustrate, starting from the example of milk, the relationship between raw materials physico-chemistry, technologies and products. To tackle a concrete problem related to food science. After completing the course the student is expected to be able to identify the technological functionalities which have to be controlled in order to ensure the required qualities of the prepared products, taking into account behaviors of the concerned components and also technological processes. The selected didactic model is milk.
Prerequisite knowledge and skills
-- ALIM0013-1 - Techniques of food preparation and preservation -- BIOL2017-1 - Biological chemistry (1st part) -- BIOL2017-2 - Biological chemistry (2 nd part) -- CHIM9247-1 - Industrial chemical processes engineering -- ALIM0007-1 Physico-chemistry of formulations -- ALIM0005-1 Food formulation engineering -- ALIM0012-1 Oils and fat technology -- ALIM0011 and ALIM0016 (ALIM0017) Food process engineering
Planned learning activities and teaching methods
Project-based learning (laboratory experiments, report, oral presentation)
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Additional information:
Lectures : 32h
Practical Works : 32h
Other : 6h
Attending practical works is compulsatory
Recommended or required readings
Text book + bibliography available at the library of Unité de Technologie des Industries agro-alimentaires
1st session:
Group work (30%)
Oral examination (70%)
2d session:
Oral examination (100%)
Work placement(s)
Company visit
Organisational remarks and main changes to the course
Presence required to practical works
Contacts
Prof. Christophe BLECKER Phone : 081/62.23.08 e-mail : christophe.blecker@uliege.be